Croquetas de Jamón
These classic Spanish ham croquettes feature a creamy béchamel interior, studded with savory cured ham, all encased in a crispy, golden-fried breadcrumb coating. They make a perfect appetizer or tapas dish, offering a delightful contrast of textures and rich flavor.
Оригінальний рецепт від Forkin
- Загальний час
- 3 год 5 хв
- Порції
- 4
- Складність
- Середньо
- На порцію
- 583 kcal
Інформація про алергени: може містити яйця, глютен і молоко. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.
Підготовка
Інгредієнти
- 100 gcured ham, finely diced
- 60 gunsalted butter
- 60 gall-purpose flour
- 600 mlwhole milk, warm
- 0,5 ч. л.nutmeg, grated
- 0,5 ч. л.salt
- 0,25 ч. л.black pepper, freshly ground
- 2 шт.egg, beaten
- 100 gbreadcrumbs, fine
- 500 mlvegetable oil, for frying
Приладдя
slotted spoon · shallow dish · deep pot · paper towels · plastic wrap · wire rack · whisk · large saucepan
Спосіб приготування
Крок за кроком
- 1
Melt the unsalted butter in a large saucepan or skillet over medium heat.
Близько 2 хв
- 2
Add the finely diced cured ham to the pan and sauté for 2-3 minutes until lightly crisp.
Близько 3 хв
- 3
Sprinkle in the all-purpose flour and stir continuously for 2 minutes to create a roux, cooking out the raw flour taste.
Близько 2 хв
- 4
Gradually whisk in the warm whole milk, a little at a time, ensuring no lumps form.
Близько 5 хв
Примітка кухаря: Adding warm milk helps prevent lumps.
- 5
Continue to cook, stirring constantly, until the béchamel sauce thickens considerably and pulls away from the sides of the pan, about 5-7 minutes.
Близько 7 хв
Примітка кухаря: The mixture should be very thick, almost like a dough.
- 6
Stir in the grated nutmeg, salt, and freshly ground black pepper.
Близько 1 хв
Примітка кухаря: Taste and adjust seasoning if needed.
- 7
Transfer the croquette mixture to a shallow dish, cover with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or until thoroughly chilled and firm.
Близько 2 год
Примітка кухаря: Chilling is crucial for easy shaping.
- 8
Once chilled, prepare a breading station: place the fine breadcrumbs in one shallow dish and the beaten egg in another.
Близько 2 хв
- 9
Scoop about a tablespoon of the mixture and gently shape it into an oval or cylindrical croquette.
Близько 10 хв
Примітка кухаря: Lightly oil your hands to prevent sticking.
- 10
Dip each croquette first into the beaten egg, allowing excess to drip off, then roll it in the breadcrumbs, ensuring it is fully coated.
Близько 5 хв
Примітка кухаря: Press the breadcrumbs gently to adhere well.
- 11
Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F).
Близько 5 хв
Примітка кухаря: Use a thermometer for accurate oil temperature.
- 12
Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
Близько 10 хв
Примітка кухаря: Do not overcrowd the pot, as this will lower the oil temperature.
- 13
Remove the fried croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- 14
Serve immediately while hot.
На порцію
Харчова цінність
- Калорії
- 582,8kcal
- Білки
- 20,7g
- Вуглеводи
- 37g
- Жири
- 39,2g
- Клітковина
- 1,7g
- Цукри
- 9g
Розраховано за кількістю інгредієнтів у рецепті. Значення можуть відрізнятися залежно від брендів і замін.
Правильне зберігання
Store leftover cooked croquettes in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until heated through and crispy, about 8-10 minutes.
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